2 cups sugar 1-1/2 cups vegetable oil 2 eggs 1/2 cup molasses 4 cups all-purpose flour 4 teaspoons baking soda 1 tablespoon ground ginger 2 teaspoons ground cinnamon 1 teaspoon salt Additional sugar 2 packages (12 ounces each) vanilla baking chips 1/4 cup shortening I prefer to use 6 cubes of almond bark instead of the bags of chips and shortening-much faster!
In a mixing bowl, combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. Shape into 3/4-in. balls and roll in sugar.(I use my #60 scoop on these) place 2 in. apart on ungreased baking sheets. Bake at 350 deg. for 10-12 minutes( I prefer 8-9 minutes atmost-I like my cookies soft) or until cookie springs back when touched lightly. Remove to wire racks to cool. Melt chips with shortening in a small saucepan over low heat (Again, I melt almond bark in my microwave for dipping). Dip the cookies halfway; shake off excess. Place on waxed paper-lined baking sheets to harden. Yield: about 14-1/2 dozen.(Yeah right...more like 7 dozen beauties)
Recipe from Taste of Home Dec/Jan 1997 issue.
Thanks Matt (my son) for typing up the main recipe and taking the pic for Mom! Ha! He pretty much did this post for me...aren't children wonderful?
Stamping is my crafting love! I started seriously papercrafting in 2001-and have never looked back. I love fun folds, bright colors, cute little mini albums and my Silhouette! Give me some pretty paper, my copics and my Silhouette and I am a happy camper!